9/17/2007 - Recipes - Carrot, Chickpea and Couscous Salad

Carrot, Chickpea and Couscous Salad

Serves 6

1 cup instant couscous
1 ¼ cups low-sodium chicken stock, heated
3 carrots, peeled and grated
1 (14.5 ounce) can low-sodium chickpeas, drained and rinsed
2 Tablespoons roasted, unsalted soybeans, coarsely chopped
¼ cup honey
1 teaspoon sesame oil
3 Tablespoons lemon juice (juice of one lemon)
2 teaspoons lemon zest
5 cups salad greens

Place couscous in a large bowl and add the heated stock. Let stand 5 minutes. Add carrots, chickpeas and soybeans.

To make the dressing, combine honey, sesame oil, lemon juice and zest in a small bowl. Pour over salad and toss to combine well.

Divide salad greens among 6 small bowls and top with couscous mixture. Serve.

Nutrients per serving:
285 calories, 11 grams protein, 55 grams carbohydrate, 3 grams fat, 0 mg cholesterol, 0.4 grams saturated fat, 38 mg sodium, 10 mg Vitamin C, 65 mg Calcium, 2.2 mg iron, 8 grams fiber